Pondicherry Soup

Pondicherry Soup

10 1/2 ounces [298 g] leek whites
3 1/2 ounces [100 g] butter + a little more
7 ounces [200 g] raw rice + a little more to garnish
4 cups [1 L] clear chicken broth
1 teaspoon [5 mL] curry powder
Salt and pepper, to taste
4 cups [1 L] milk
2 egg yolks, beaten
1/2 cup [125 mL] fresh cream



Blanch leek whites into boiling water for 8 to 10 minutes.
Drain, pressing to squeeze out any excess water.
Chop then dry leeks into a little butter.
Mix in boiled drained 7 ounces [200 g] rice, pour in chicken broth and mix in curry powder and salt.
Cover and cook slowly for 45 to 60 minutes.
Press together rice and leeks through a sieve, reserving broth.
Pour reserved broth back into casserole.
Pour in milk, to get a creamy soup [do not boil].
Season to taste, but this soup should be quite spicy.
Stir in beaten egg yolks, cream and remaining 3 1/2 ounces [100 g] butter until thickened.
Serve really hot, garnished with a few boiled rice grains.